We all know how much I LOVE banana bread in the winter, so I knew I wanted to share a great gluten-free banana bread/muffin with you all this month. It’s something you’ve all been asking for, and I’m excited to finally have the perfect recipe to share! I’ve been working on these muffins on and off since December and now feel that I have them fairly perfected. Gluten-free or not, these are some of the best banana muffins. I based the recipe on my go-to banana bread that I shared years ago. I started out with solely almond flour but quickly realized I needed another type of flour. Mixing gluten-free oat flour in with the almond flour created the perfect result. These are just like the muffins my mom and I used to bake when I was a kid. She had a recipe in an old cookbook that called for chunks of walnuts. Of course, we’d swap the walnuts for chunks of chocolate, but these muffins totally remind me of that recipe. Super moist and sweet with a lot of bananas! They’re delicious! And really so easy. Oh, and you only need one bowl!
These are the Details
Step 1: the bananas The key to any good banana bread is brown bananas. Without brown bananas your bread/muffin is going to lack flavor. If they’re just too black to eat, they’re perfect for banana bread. Mash up four bananas. You can use a fork or a potato masher for this. Step 2: the wet ingredients To the bananas, add melted coconut oil, maple syrup, a couple of eggs, and some vanilla. Mix this until the eggs are blended into the bananas. Step 3: the dry ingredients Now, the dry mix. As mentioned, these are made with almond flour and oat flour. If you’re strictly gluten-free, make sure the oat flour you buy is labeled gluten-free. Mix the two flours together, then add cinnamon, baking powder, baking soda, and salt. At this point, you can mix in some walnuts if you like. Sometimes I do and sometimes I don’t. It really just depends on the day. More times than not, chunks of chocolate are just required. Either option is great, so go with what you love! Asher says that chocolate chunks are THE way to go. Step 4: the butter While the bread is baking, make the butter. You might be thinking – oh, I’ll just skip that step. Please allow me to convince you not to do that. This butter is so delicious when slathered over a warm muffin. I whip the butter with maple syrup. Add cinnamon, cardamon, and a pinch of sea salt. Then whip it up some more until the butter is light and creamy. If you’re eating these warm, I highly recommend the butter with a pinch of sea salt. Oh, my goodness, so yummy. You’d never guess these are nutritious. We love that! These are great packed up as a work snack or enjoyed as a mid-day treat. However you decide to enjoy them, I really think you’ll love them. I have a good feeling this will be a recipe we all be making on repeat. Asher LOVED them! Enjoy y’all! Looking for other sweet winter recipes? Here are a few ideas: Bakery Blueberry Vanilla Crunch Muffins Blueberry Swirl Coffee Cake Muffins Double Strawberry Cupcakes Maple Glazed Doughnuts Baked Chocolate Fudge Glazed Doughnuts Baked Apple Cider Doughnuts with Cinnamon Maple Glaze Lastly, if you make these Maple Almond Banana Muffins be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
